Enjoy this recipe for Fried Bakes or Guyanese Bakes and Floats
Try this recipe for Fried Bakes or Guyanese Bakes and Floats. Though it is a simple recipe, it's a delicious treat.
Try this recipe for Fried Bakes or Guyanese Bakes and Floats. Though it is a simple recipe, it's a delicious treat.
- 4 teaspoons baking powder
- 1/4 tsp salt
- 1 tablespoon unsalted butter
- oil for deep frying
- 4 cups all purpose flour
- ingredients4 cups all purpose flour4 teaspoons bak
- 4 cups all purpose flour4 teaspoons baking powder1/4 tsp
- 1 tbsp white granulated sugar
- a pinch ground cinnamon (optional)
- lukewarm water
- Carbohydrate 408.950585323438 g
- Cholesterol 43.5966666401565 mg
- Fat 99.8360011825993 g
- Fiber 13.4243379099735 g
- Protein 62.2788153466202 g
- Saturated Fat 14.8528513903555 g
- Serving Size 1 1 recipe (1169g)
- Sodium 361.614014864332 mg
- Sugar 395.526247413465 g
- Trans Fat 6.45143629098355 g
- Calories 2808 calories
Step-by-step
- Ingredients : 4 teaspoons baking powder, 1/4 tsp salt, 1 tablespoon unsalted butter, oil for deep frying, 4 cups all purpose flour, ingredients4 cups all purpose flour4 teaspoons bak, 4 cups all purpose flour4 teaspoons baking powder1/4 tsp, 1 tbsp white granulated sugar, a pinch ground cinnamon (optional), lukewarm water
Swapping standard tap water for lukewarm coconut milk alters the interior crumb structure, yielding a richer dough that browns faster in hot oil. Flour hydration dictates the final texture, so mix liquids gradually rather than dumping all moisture into the dry ingredients at once. A dough that feels slightly tacky is preferable to a stiff one, as excess flour results in heavy, dense bakes once fried. Knead the mass for five minutes until the surface feels smooth, then rest it under a damp cloth for fifteen minutes to relax the gluten network before rolling.
Maximizing Second-Day Dough
Leftover dough kept in the refrigerator for twenty-four hours develops a slightly fermented flavor profile. Bring chilled dough to room temperature for thirty minutes before shaping to prevent uneven expansion in the pan. When frying day-old pieces, drop the oil temperature by ten degrees Fahrenheit to allow the interior to cook through before the exterior burns. Maintain oil heat between 350 and 375 degrees Fahrenheit, checking recovery times between batches to ensure consistent crispness.
Adjusting Yields for Any Group Size
Halving or doubling flour proportions requires proportional scaling of leavening agents to maintain proper rise. Measure baking powder accurately with a leveled spoon, because minor discrepancies heavily impact internal air pockets. Small batches fry quickly in a cast-iron skillet with just one inch of oil, while larger batches demand a deeper Dutch oven to prevent temperature drops when adding multiple pieces.
